Roquefort

Roquefort is often referred to as le roi des fromages—the king of cheeses—in French culinary tradition. Its storied history, royal associations, and strict regulatory protections have made it a symbol of French gastronomic heritage. The cheese’s unique maturation in the caves of Roquefort-sur-Soulzon is legendary, inspiring countless imitations but remaining unrivaled in authenticity and prestige.

• Roquefort was the first cheese to receive France’s AOC status in 1925.
• Only cheese aged in the natural caves of Roquefort-sur-Soulzon and made from Lacaune sheep’s milk may legally be called Roquefort.
• The blue veins are created by Penicillium roqueforti, traditionally cultivated in local rye bread.
• Roquefort’s flavor profile is intensely tangy, salty, and umami-rich, with a creamy yet crumbly texture.

Roquefort is crafted solely from the raw, unpasteurized milk of Lacaune sheep. This milk imparts a rich, creamy texture and a distinctively tangy, robust flavor that sets Roquefort apart from cow or goat milk cheeses.

Roquefort’s production begins with curdling raw sheep’s milk using rennet. The curds are cut, drained, and salted before being inoculated with Penicillium roqueforti mold. The cheese is then aged for at least 14 days (typically 3–5 months) in the naturally humid and cool limestone caves of Roquefort-sur-Soulzon, where the unique environment fosters the development of its signature blue veins and complex flavors.

Roquefort boasts a moist, creamy, and crumbly texture, with a paste that is marbled by blue-green veins. Its rind is thin, edible, and often slightly sticky, contributing to the cheese’s overall sensory appeal.

Roquefort is aged for a minimum of 14 days, though most wheels mature for 3 to 5 months in the caves of Roquefort-sur-Soulzon. The cool, humid cave environment allows the Penicillium roqueforti mold to flourish, intensifying the cheese’s sharp, tangy, and salty flavors while developing its creamy yet crumbly texture.

• Served on cheese boards as a centerpiece.
• Crumbled over salads, especially in Roquefort dressing.
• Paired with fruit, nuts, and honey.
• Incorporated into creamy sauces for meats and vegetables.
• Enjoyed with dessert wines or robust red wines.

Roquefort holds both Appellation d’Origine Contrôlée (AOC) and Protected Designation of Origin (PDO) status, regulated by the Institut National de l’Origine et de la Qualité (INAO) and the EU PDO Registry. Only cheese made from Lacaune sheep’s milk and aged in the caves of Roquefort-sur-Soulzon may legally bear the Roquefort name, ensuring authenticity and preserving tradition.

• Whole wheels
• Wedges
• Crumbled packs

Roquefort is commonly sold in wedges cut from wheels, or pre-crumbled for convenience. Packaging is designed to preserve moisture and prevent drying.

• Sweet dessert wines such as Sauternes or Tokaji
• Robust red wines (Syrah, Cabernet Sauvignon)
• Fresh pears, figs, or apples
• Walnuts, hazelnuts, and honey
• Crusty French bread or rye crackers

• Choose Roquefort with a moist, creamy texture and vibrant blue-green veining.
• Store tightly wrapped in wax paper or foil in the refrigerator to prevent drying and odor transfer.
• Serve at room temperature for optimal flavor and texture.
• Consume within a week of opening; avoid freezing, as it alters texture.